A hearty and nourishing chowder to keep you warm on chilly nights.
Ingredients
- 1 tblsp rapeseed oil
- 1 tblsp butter, softened
- 2 large potatoes, cut into 1cm (1/2in) dice
- 1 small onion, cut into 1cm (1/2in) dice
- 1 carrot, cut into 1cm (1/2in) dice
- 1/2 small leek, cut into 1cm (1/2in) dice
- 1 tblsp plain flour
- sea salt and freshly ground black pepper
- 150 ml (1/4 pint) dry white wine
- 300 ml (1/2 pint) fish stock
- 100g (4oz) skinless salmon fillet, cut into cubes
- 100g (4oz) smoked haddock fillet, cut into cubes
- 100g (4oz) skinless whiting fillets, cut into cubes
- 100g (4oz) cooked mussel meat
- 100g (4oz) cooked peeled prawns
- 150 ml (1/4 pint) cream
- 1 tsp chopped fresh dill
- Served with warmed brown bread
Method
- Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
- Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon, haddock and whiting and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
- To serve, ladle the soup into warmed bowls and serve with brown bread.
